Please join wine maker Craig Reed of Martin Weyrich Winery (Paso Robles) on Thursday evening as we taste, among others, his recent gold medal winning Nebbiola, and the delicious creations of our executive chef Tori Rodriguez. This event is by reservation only and is not open to the public. Reservations can be made by calling (818) 505-0207.

On June 17th Paul and Kevin were (finally) married, and we made them the coolest cake in all of LA, so cool in fact that the LA Times saw fit to mention it, in their article about gay marriages on Wednesday the 18th.

The Swisse-DeutscheLe Chatelain – Creamy soft camembert cheese from France.Rolf Beeler Appenzeller – A Swiss-like cheese with a creamy textureTaleggio – An Italian washed-rind cheese with a great milky flavor

The SheepherderCana de Oveja – A creamy bloomy-rind sheep’s milk cheese from SpainBrin d’Amor – (a.k.a. Fleur de Maquis) From the island of Corsica, an herb covered semi-soft sheep’s milk cheese, whose name means “breath of love.”Ewe’s Blue – An American made sheep’s milk cheese, similar to Roquefort

The BritDoddington – An English original that is hard crunchy raw cow‘s milk, parmigiano-type cheese with a great nutty flavorArdrahan – A beautiful washed rind cow’s milk cheese from the Lullybye Dairy in Tipperary, IrelandShropshire Blue – A blue cheddar-like cheese from England